Gut-Loving Sweet Potato, Chickpea, Avocado & Kale Salad

This delicious Sweet Potato, Chickpea, Avocado & Kale Salad is full of gut-loving fibre to feed all of that beneficial bacteria in your tummy! It contains a healthy dose of prebiotics, an abundance of antioxidants and is 100% plant-based to keep your digestive system thriving and regular. 

It's simple, dietitian-approved and made from whole food ingredients, just how we like it! 

Serves: 4



  • 3-4 cups of chopped kale, washed 
  • 1 large sweet potato, cubed (tip: leave the skin on for extra fibre) 
  • 1/2 avocado, sliced 
  • 1 can of chickpeas, drained and rinsed 
  • 2 tbsp of pepita seeds 
  • 1 tsp of paprika 
  • 1 tbsp of dried Italian herbs 
  • 2 tbsp of olive oil (for the potatoes & chickpeas)
  • Salt and pepper to taste


  • 1/4 cup of olive oil 
  • 1 tbsp of vinegar 
  • 1 tbsp of dijon mustard 
  • 1 tbsp of honey 
  • Salt and pepper to taste 


1. Pre-heat the oven to 200 degrees celsius. 

2. Place the sweet potato onto a lined baking tray and drizzle with olive oil, paprika, Italian herbs, salt and pepper. Toss and bake for 30 minutes or until golden and soft. 

3. In the meantime, lightly fry the chickpeas by adding them, alongside a dash of olive oil into a medium-sized fry pan. Cook for ~5 minutes. 

4. Assemble the salad by placing the kale, cooked sweet potatoes, fried chickpeas, pepita seeds and sliced avocado into a large bowl. 

5. Make the dressing by thoroughly combing all of the ingredients in a small bowl. Drizzle the dressing over the salad. 

6. Toss and serve! Enjoy this salad on its own or as an accompaniment to your favourite main meal. 

Recipe created by Millie Padula, Accredited Practising Dietitian and Nutritionist